Eggplant Meatballs
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Turn the humble eggplant into tender, flavorful eggplant meatballs using my easy recipe. They’re beautifully seasoned, SO juicy, and make the perfect meatless dinner!
Need a vegetarian meatball recipe that’s a bit more creative than Beyond Meat? I’ve got you covered. I used to struggle with coming up with dinner ideas for Meatless Mondays for my family, but not anymore.
Now, you may be wondering how on earth I can be calling these meatballs. Well, the reason eggplant works so well here is that its spongy texture holds moisture and mimics the tenderness of meat. Combined with eggs and breadcrumbs, it creates a structure very similar to traditional meatballs.
I tested this at least a dozen times, including roasting versus sautéing the eggplant and the right proportion of breadcrumbs. The version I’m sharing today yielded tender meatballs that can be tossed through spaghetti, enjoyed in a meatball sub, or, if you’re like my partner, over my Mediterranean bowls.
Table of Contents
Why make my eggplant meatballs recipe
- The perfect texture. The eggplant is moist, which helps to keep the meatballs from drying out, while the breadcrumbs and eggs help lock in moisture.
- Naturally vegetarian. Plus, they’re easy to make vegan and or gluten-free if needed.
- Easy to meal prep. If you’re going through the trouble of cooking eggplant, do yourself a favor and make a double batch. Freeze the leftovers, then pop them in the oven when you need them, like I do.
What readers are saying
★★★★★ – “My family and I love this recipe! Even my veggie-averse little brother was a fan!” – Cait
★★★★★ – “These turn out so good, I had no idea eggplant would work so well as meatballs.” – Holly
Ingredients needed
- Eggplant. You’ll need two medium-sized eggplants. Make sure they’re firm with no soft spots.
- Olive oil. For sautéing.
- Water. Water helps the eggplant soften in the pan, preventing it from burning. Feel free to use vegetable stock for extra flavor.
- Salt and black pepper. To taste.
- Fresh garlic cloves. A must for meatballs.
- Basil. Fresh basil leaves are best, but dried basil will work in a pinch.
- Italian breadcrumbs. Use pre-seasoned Italian breadcrumbs or regular breadcrumbs stirred together with an Italian seasoning blend.
- Parmesan cheese. This gives the meatballs a savory, salty, and cheesy flavor. You can even add shredded mozzarella for extra cheesy and gooey meatballs.
- Eggs. To bind the meatball mixture.
- Pasta sauce. Any jarred or homemade pasta sauce (hello, pomodoro sauce or sugo!) you love will work.
- Parmesan cheese and fresh basil. For garnish. Fresh parsley also works.
Ways to change up the meatballs
I’ve made these meatballs since 2015, and I’ve done plenty of experimenting with them. Here are some dietary variations:
- Make them vegan. Swap the parmesan for nutritional yeast and the egg for an egg substitute. I had success with flax eggs and chia eggs.
- Make them gluten-free. Use gluten-free breadcrumbs. I love Bob’s Red Mill brand.
How to make eggplant meatballs
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Sauté eggplant. Add oil to a large non-stick pan over medium heat. Once hot, sauté the eggplant for 3-4 minutes. Add the water and cook for another 10 minutes or until the eggplant has softened.
Step 2- Blend. Transfer the eggplant meatball mixture to a food processor, along with the salt, pepper, garlic, and basil, and pulse until smooth. Transfer to a large bowl.
Step 3- Mix. Combine the remaining ingredients.
Step 4- Bake. Using your hands, shape the mixture into meatballs. Place them on the baking tray and bake for 20 minutes.
Step 5- Add sauce and serve. In a non-stick skillet, add the pasta sauce. Top with the meatballs, but don’t mix. Warm the sauce, remove the skillet from the heat, top each meatball with sauce, garnish, and serve.
Arman’s recipe tips
- Is the eggplant mixture too wet? Through testing, I found sautéing the eggplant properly (until it’s actually soft, not just tender) reduces excess moisture. Bonus? It also has a more robust flavor. If it’s still a little wet, you can try stirring in more breadcrumbs and parmesan cheese. It should be soft but able to hold its shape.
- Lightly wet or oil your hands. This makes the mixture easier to work with. You can also use an ice cream scoop.
- Ideal meatball size. I recommend shaping the meatballs to about 1 1/2 inches in diameter. Any larger and they risk becoming soggy in the center.
Storage instructions
To store: Once they’re cooled, store the leftover meatballs in an airtight container in the fridge for up to five days.
To freeze: Freeze leftover meatballs (without the sauce) in a freezer-safe container for up to two months. Let them thaw overnight before reheating.
To reheat: Reheat the meatballs with the tomato sauce in a non-stick skillet until they’re heated through.
Frequently asked questions
No, peeling the eggplant isn’t necessary. As it cooks, the skin softens and becomes tender.
Sure! The meatballs can be prepared without the marinara sauce and stored in the fridge or freezer for later.
This is the #1 reason why eggplant meatballs turn out mushy: too much moisture in them. The longer sauteing time draws out more moisture, which is easier to work with when shaping into meatballs.
These meatballs can be enjoyed as a side or as the main course. Here are some suggestions and ways my family has enjoyed them: Topped on a vegan pizza, served over Gigi Hadid pasta, spaghetti squash, or zucchini noodles, or stuffed into stuffed tomatoes.
✅ Nutrition reviewed
Since these vegetarian meatballs discuss health benefits and dietary swaps, the nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Eggplant Meatballs
Video
Ingredients
- 2 medium eggplants cut into 1-inch pieces
- 2 tablespoons olive oil
- 1/2 cup water
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cloves garlic minced
- 1/4 cup basil finely chopped
- 1 1/2 cups Italian breadcrumbs
- 1/2 cup parmesan cheese
- 2 large eggs lightly whisked
- 20 ounces pasta sauce
Instructions
- Preheat the oven to 190C/375F. Grease a large baking tray and set aside.
- Add oil to a large non-stick pan and place over medium heat. Once hot, add the eggplant and sauté for 3-4 minutes. Add the water and cook for another 10 minutes or until the eggplant has softened.
- Transfer the eggplant mixture to a food processor, along with the garlic, salt, pepper, and basil, and process until smooth. Transfer to a mixing bowl.
- Add the bread crumbs, parmesan cheese, and egg and mix well. If the mixture is too wet, add more bread crumbs and parmesan cheese.
- Using your hands, shape the mixture into 1 1/2-inch meatballs (about 16 meatballs). Place the meatballs on the baking tray and bake for 20 minutes.
- Remove from the oven and let them cool slightly.
- In a non-stick skillet, add the tomato pasta sauce. Add the meatballs to it but do not mix. Once the sauce is heated, remove from the heat and drop a little sauce on each one, and sprinkle with parmesan cheese and some finely chopped basil.
Notes
- Serving size: This makes about 16 meatballs, so 4 meatballs per serving.
- Wet mixture? Add more breadcrumbs and Parmesan cheese.
- Leftovers: Keep in the fridge for up to 5 days or the freezer for 2 months.
Nutrition
More meatless dinners
- Cauliflower steak
- Cabbage steak
- Chana Masala
- Dahl
- If you’re in the mood for more eggplant recipes, you’ll love my stuffed eggplant, eggplant rollatini, eggplant curry, and eggplant lasagna next.
Originally published June 2023
My family and I love this recipe! Even my veggie-averse little brother was a fan!
Such an interesting recipe. But you need a lot of time to prepare it right?
Really amazing! Eggplant is my favourite veggie. Can I also use gnocchi instead of pasta?
what can I do to make this recipe low carb?
You could experiment with a low carb flour.
Is the carb count just the meatballs?
Everything 🙂
Can crushed pork rinds be substituted for bread crumbs?
Yes!!!
What can be used in place of eggplant?
Try another recipe. This is centralized around eggplant 🙂